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I haven't had any purchased mayo in the house for a while, because I can't find anything on the shelves that's actually compliant for all of us. I used to keep 365 brand canola oil mayo in the house as a backup- it's compliant for the O secretors in the house at least- but they recently changed the product and it's no longer kosher.

I really don't find it all that hard to make my own mayo out of a whole raw egg, rice bran oil, lemon juice, salt, and spices. Bu it IS a hassle to make, and then it only keeps for about a week. Some weeks I've made too much and had to throw it out, and another time I was so careful to find ways to use it (salad dressing, turkey salad, etc.) that we ran short and didn't have enough for all that I wanted to use it for.

I used to be able to open up a can or two of tuna and add some mayo if sudden guests showed up or I was just too busy to cook. I miss that. If I could find some way to make a huge batch of mayo once a month, and have it not spoil, I'd be fine.

Can mayo be frozen without ruining the texture?

Could I make it with pasteurized egg whites- would that work and would it keep longer?

Would making it with apple cider vinegar (neutral for my kids and "non reactive" in me) make it last longer than using lemon juice?

Posted by: Chloe, Thursday, August 29, 2013, 2:25pm; Reply: 1

Like ice cream without stabilizers, when you freeze homemade mayo, it separates when it defrosts.You might be able to re-stabilize it by putting it back into a blender.

Try it....take a small batch....freeze it, let it defrost and see if you can whip it back up again.

Lacto-fermentation is a controlled process of growing certain beneficial micro-organisms, which inhibit the growth of others, thus ensuring a longer-lasting mayonnaise. When I make fermented mayonnaise it keeps for a few weeks, while the unfermented stuff keeps only a few days. The flavor of the mayonnaise doesn't change, to my palate anyway, during fermentation.

Fermenting mayonnaise involves simply adding some ginger bug, aka lacto-fermented soda starter, or kombucha, or some raw whey from cheesemaking if you have it. If you don't have any of these ingredients and you just want to make some fresh mayonnaise to eat within 4 days, you can use vinegar in the recipe instead. This recipe makes about 3 cups of mayonnaise.

Blend well and place in jar. Use within 3-5 days, or proceed with fermentation:

In this case, fermentation does not take long. Cap tightly and leave at room temp, out of direct light, for about 7 hours. This will preserve it for about 3 weeks.

Posted by: ruthiegirl, Thursday, August 29, 2013, 3:14pm; Reply: 3

I think I'll try Chloe's method first (I can do that today with the bit left from last Friday) and if it's not satisfactory I'll try that fermented recipe from C_sharp. I wonder if I need to buy a higher quality ACV for that to work. I don't have any kombucha or ginger bug on hand, and I'm not making a dairy mayonaise so whey is out.

Posted by: C_Sharp, Thursday, August 29, 2013, 3:22pm; Reply: 4

Quoted Text

just want to make some fresh mayonnaise to eat within 4 days, you can use vinegar in the recipe instead.

So if you make it with vinegar it does not sound to me like it will last very long.

Posted by: Goldie, Thursday, September 5, 2013, 11:45am; Reply: 5

Quoted Text

I think I'll try Chloe's method first (I can do that today with the bit left from last Friday) and if it's not satisfactory I'll try that fermented recipe from C_sharp. I wonder if I need to buy a higher quality ACV for that to work. I don't have any kombucha or ginger bug on hand, and I'm not making a dairy mayonaise so whey is out.

Did you get to try this?? hoiw did it come out? please let us know// thanks